Denise says:
A honey cake with a difference! Gluten free with a citrus zing of lime and oranges. The addition of 2 carrots keep the cake extra moist. Topped with golden marshmallow peaks that certainly elevate it to a special Yom Tov cake that the whole family will enjoy.
- Preparation Time: 25 minutes
- Cooking Time: 1 hour
- Serves: 10 people
Ingredients:
- For the Cake
- 3 large eggs
- 75g honey
- 100g golden caster sugar
- 100ml light rapeseed oil/ light olive oil
- 1 teaspoon vanilla extract
- 2 teaspoons orange blossom water
- ~
- 150g ground almonds
- 75g gluten free whole meal flour
- 1 teaspoons gluten free baking powder
- 75g desiccated coconut
- 1 teaspoon mixed spice
- 1 teaspoon ground cinnamon
- 200g carrots – peeled and grated
- 2 oranges – zest only and juice of 1
- 1 lime – zest and juice
- 100g pistachio nuts – finely chopped
- Marshmallow Icing
- 3 egg whites
- 150g caster sugar
- ½ teaspoon cream of tartar
- ½ teaspoon vanilla extract
Method
- Preheat the oven to 160C/ Fan 140F/ Gas mark 3.
- Line the base and sides of a 22cm round spring form cake tin with baking parchment paper.
- Using an electric whisk, beat the eggs, honey, sugar, oil, vanilla and orange water until thick.
- Stir in the ground almonds, flour, coconut, spices and mix to a smooth batter.
- Finally stir in the grated carrots, orange and lime zest and chopped pistachio nuts.
- Transfer to the prepared cake tin and bake for 45-50 minutes or until cooked through.
- Poke holes in the surface and drizzle over 2 tablespoons orange juice and all the lime juice. Leave to cool.
- To make the icing, put the egg whites, sugar, and tartar in a clean heatproof bowl set over a pan of gentle simmering water. Using a hand whisk, beat the mixture for 3 minutes until the sugar has dissolved.
- Lift the bowl off the heat and use an electric whisk to keep beating for a final 5 minutes or until stiff and shiny peaks form.
- Add vanilla extract.
- Spread the icing over the cake, then use a blow torch (or put under a grill watching carefully) to toast the icing to a light golden brown.
Tagged in: Carrots, Desiccated Coconut, dessert, Eggs, Gluten free dessert, gluten free flour, Ground Almonds, Honey, Jewish, Lime, Mixed Spice, Oranges, Rosh Hashanah, Tea, tea, Vanilla Extract